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In a large bowl, add the tomatoes, cucumber, pepper, onion, parsley, garlic, and salt and mix well. Set the bowl aside on your counter for ½ hour, or up to 4 hours.
Add the vegetable broth, olive oil, lime juice, and 2 tablespoons of vinegar to the bowl with the veggies. Working in batches puree the soup until it is smooth. Taste and add more salt and the remaining 2 tablespoons of vinegar, if needed.
Either serve the gazpacho immediately with some or all of the garnishes or transfer the soup to large jars and chill it in your fridge for up to 3 days.